Oh, my goodness! These are so yummy! I've been dying to make some cookies for my husband and I, as a very belated birthday "sweet" (we didn't have cake this year). We've been putting it off, and finally today I decided to start some cookies. So last year for Christmas, I found this recipe from Food Network's website by Ellie Krieger for Triple Chocolate Cookies. Well, triple wasn't good enough for me, so I made some quadruple chocolate chip cookies for Christmas gifts. This time, I wanted to try something a little different. Yeah... quadruple wasn't good enough either. So, I added more chocolate! What is it called when you have five types of chocolate? Quintuple chocolate chip cookies? That just doesn't sound as good as Chocolate Overload! ;) If you think of a better name, let me know! Anyways, I guess white chocolate isn't technically chocolate, but since everyone calls it "chocolate", I count it as another type of chocolate in this recipe. I wasn't sure how these would taste since I had sooo much chocolate, but my husband and I tried them fresh from the oven yesterday and they were heavenly! Let me just say, you will definitely need a glass of milk along with these cookies! They are super rich! A great cookie for a Chocoholic! :) The recipe makes about 2 dozen cookies, but I didn't feel like having a big tin of cookies lying around, so...
later last night, I made pizookies. I just put the rest of the cookie dough in these mini-springform pans I have, and baked them a little longer than the smaller sized cookies (since they had been in the fridge for half the day, and they were also much bigger and thicker). Yes, they were absolutely delicious! I think it needs some chocolate sauce on top, though... ;)
So, here's the recipe, if you want to try it sometime. Enjoy!
1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup dark brown sugar
1/4 cup granulated sugar
1/4 cup canola oil
1 large egg
1 tsp vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup unsweetened cocoa powder (not Dutch processed)*
1/4 tsp salt
1/3 cup coarsely chopped dark chocolate*
1/3 cup semi-sweet chocolate chips*
1/3 cup white chocolate chips*
1/3 cup 60% bittersweet chocolate chips*
Preheat oven to 350 F.
In a stand mixer, beat together the butter and sugars until combined. Add the oil and egg and beat until creamy. Mix in the vanilla.
In a medium bowl, whisk together the flours, cocoa powder and salt. Add the dry ingredients to the wet ingredients (gradually), and mix well. With a spoon or spatula, stir in the chocolate chips and mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake for 12 minutes*. Transfer cookies to a rack to cool, or risk a mouth burn and eat them fresh from the oven! :)
*Note: I prefer the Ghirardelli Chocolate Chips (Semi-sweet, 60% bittersweet, and white). You could substitute milk chocolate chips for the semi-sweet if you want more sweetness. For the chopped dark chocolate, I used the Endangered Species 72% Dark Chocolate bar with Espresso Beans (the one with the Tiger on the front). To bake the pizookies, press cookie dough evenly into the bottom of a mini-springform pan or other small, round baking pan, and bake for 15 to 20 minutes. It should be crispy on the outside, but still gooey in the middle. Then, top with some yummy vanilla ice cream!